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Wednesday, October 12, 2016

Dining Like a British Lord by Carol Browne

Dining Like a British Lord
by Carol Browne

In 1941, while the subject of my soon to release novella Being Krystyna was trying to survive in Nazi-occupied Poland, the Ministry of Food was attempting to persuade the population of Great Britain to try out its latest recipe. This was the famous Woolton Pie, a savory entrée not a sweet dessert, created by the chef of the Savoy Hotel, Francis Ladry, and named after Frederick Marquis, Lord Woolton. He was a former social worker and managing director, a charming and popular figure trusted by the public who had been made Minister of Food in 1940. Many
foodstuffs were strictly rationed during the war and people were encouraged to
“dig for victory” by growing their own food wherever they could. Vegetables
were readily available and the Woolton Pie took advantage of this.

Lord
Woolton promoted his pie, along with what he called the “National Loaf,” using
characters like Dr Carrot and Potato Pete, and music-hall stars Elsie and Doris
Walters (broadcasting as Gert and Daisy). There were also short films called
Food Flashes, ads in the press, and cookery slots on BBC Radio. Sadly, Lord
Woolton’s enthusiasm for the pie wasn’t matched by that of the public.

However,
the enforced changes in the nation’s diet during World War II had unforeseen
and beneficial consequences. Fat, meat, eggs, and sugar were severely rationed
and people had to eat far more vegetables than they had before the war. They
became healthier and slimmer, their lifespan increased, and infant mortality
rates declined.

There’s
a message there for us in the twenty-first century. Obesity is a major problem
now and perhaps it’s time to take the advice of Dr. Carrot and Potato Pete and
eat more veg and less fat and sugar!

Being
vegan, I don’t think the original recipe for Woolton Pie looks bad at all, but
I want to add more seasoning and ingredients. It’s an easy recipe to follow and
perhaps a good way of using up leftover vegetables. You could also throw in
“exotic” foods not used in wartime Britain, like sweet potatoes and garlic.

Lord Woolton’s Famous Pie

1 lb.
potatoes, diced

1
lb. cauliflower, chopped

1
lb. Swedes (rutabagas), peeled and diced

1
lb. carrots, scraped and diced

4
spring onions (scallions), sliced thin

1
tsp. vegetable extract.

1
tsp. oatmeal

Fresh
parsley, chopped

Readymade
pie crust or mashed potatoes

Preheat
oven to 350°F

Cook
all ingredients together in a medium saucepan with just enough water to cover
for 10 minutes. Stir occasionally to prevent the mixture from sticking.

Allow
to cool.

Transfer
blend to a pie dish, sprinkle with chopped parsley. Cover with a crust of
potatoes or wholemeal pastry.

Set
dish on a cookie sheet and then bake until the pastry is nicely brown.

Serve
hot with a side bowl of brown gravy.

Look for Being Krystyna, releasing from Dilliebooks, on Amazon this winter.

Carol Browne regards Crewe, Cheshire, as her home town and graduated from Nottingham University in 1976 with an honors degree in English Language and Literature. Carol writes speculative fiction, non-fiction, and poetry. She is also a ghost blog writer, proofreader, copy editor, and copywriter. Along with a passion for gardening, Carol is an avid animal lover.
Carol lives in the Cambridgeshire countryside with her dog, Harry, and cockatiel, Sparky.Pagan and vegan, Carol believes it is time for a paradigm shift in our attitude to Mother Nature and hopes the days of speciesism are numbered.
Stay connected with Carol on her website and blog, Facebook, and Twitter.